This easy Kahlua-style pulled pork served on soft Hawaiian rolls is crowd-pleasing party food that comes together with minimal effort.
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My sister first made this Kahlua pork for my daughter’s luau birthday years ago and it was an instant favorite. We’ve served it at many gatherings since—even at my own backyard luau-style wedding. The original version cooks low and slow in a crock pot for most of the day, but using a pressure cooker like an Instant Pot reduces the time dramatically while delivering the same tender, flavorful pork. Paired with soft Hawaiian rolls—gluten free if needed—it’s perfect for summer parties, game days, or any gathering where you want easy, delicious finger food.
what you’ll need to make pulled pork sliders
Pulled Pork
- 5–6 lb pork butt (also labeled pork shoulder) — this cut becomes fall-apart tender when cooked low and slow or under pressure.
- Apple cider — use apple cider, not apple cider vinegar; if cider isn’t available, a robust apple juice (such as Simply Apple) works as a substitute.
- Liquid smoke — adds the classic smoky flavor to this simple Kahlua-style preparation.
hawaiian rolls
- Kim’s gluten free bread flour blend (recommended for best texture when making gluten free rolls).
- Granulated sugar — important for both flavor and the tender dough texture; reducing sugar will change the rolls’ softness.
- Milk — substitute a non-dairy milk for a dairy-free version.
- Butter — use a dairy-free butter alternative if needed.
- Psyllium husks — optional; they improve dough stretch and structure. If omitted, reduce the milk slightly (see recipe notes).
- Gluten free dough conditioner — optional; helps rolls stay fresh longer.
How To Make Kahlua Pork
- Trim and, if desired, cut the pork into large pieces to fit your cooker. Place the pork in the Instant Pot.
- Pour in apple cider, add liquid smoke and a pinch of Hawaiian pink salt.
- Pressure cook on high for one hour (increase time for larger or bone-in pieces). Allow the pressure to release naturally.
- Shred the pork with two forks or tongs until it pulls apart into tender strands.
- Serve on Hawaiian rolls with barbecue sauce and optional coleslaw.
how to make slider buns
Store-bought Hawaiian rolls are convenient, but homemade rolls are straightforward and yield irresistibly soft results. The most time-consuming part is chilling the dough for easier shaping.
- Combine wet ingredients with sugar, yeast, and psyllium husks in the mixer bowl. Note: traditional sweet rolls don’t actually include pineapple juice.
- Add dry ingredients and mix with the dough hook until combined.
- Add the butter and increase speed; knead for about 5 minutes until the dough is smooth and slightly stretchy.
- Cover and let rise until doubled; refrigerate at least 4–6 hours or overnight for easier handling.
- On a well-floured surface, knead briefly, then divide the dough into small pieces (about 1.5–2 oz each) and roll into smooth balls.
- Place the balls in a greased baking pan, cover loosely, and proof until nearly doubled.
- Brush with melted butter and bake at 350°F (175°C) until golden, about 15–25 minutes depending on size.
- Brush again with reserved melted butter right after they come out of the oven for shine and extra flavor.
pulled pork sliders frequently asked questions
Yes. The original method uses a slow cooker on low for 9–10 hours until the pork is fall-apart tender.
Assembled sliders can be covered with aluminum foil and held in a warm oven (around 160–170°F) until serving. Alternatively, keep the pork warm in the Instant Pot or slow cooker and let guests assemble sandwiches themselves.
No — Hawaiian rolls are traditional for this dish, but any soft roll or bun works, gluten free or not.
A stand mixer makes the process easier. A handheld mixer with a dough hook can work, and you can also mix by hand if necessary, but be prepared to mix longer to reach the right consistency.
Leftovers are versatile: use them on nachos, tacos, enchiladas, burritos, or even as a topping for mac and cheese.
what to serve with these mini sandwiches
- Coleslaw
- Melting a slice of cheese over hot pork (pepper jack or sharp cheddar)
- Dill pickles
- Thick, smoky baked beans
- Potato chips or French fries
- Homemade or store-bought barbecue sauce
- Potato or green salads, and other picnic-style sides
more crowd friendly party food recipes
- Cheddar dill tartlets
- Fresh tomato tart
- Fire-roasted artichokes with garlic aioli
- Pineapple au gratin
- Buffalo chicken bread
- Lumpia with homemade gluten free wrappers
- Fluffy marshmallow fruit dip
- Bruschetta
- Soft pretzel bites
- Sausage balls
- Easy cheesy pizza dip
- Veggie pizza
Planning a game day or backyard cookout? Make Kahlua-style pulled pork on Hawaiian rolls and watch guests come back for seconds.
Pulled Pork Sliders on Hawaiian Rolls
Equipment
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Instant pot
Ingredients
- 1 5-6 lb (2.2-2.7kg) *pork butt (also called pork shoulder) (cut into large chunks if desired)
- 2 cups (480ml) **apple cider (NOT apple cider vinegar)
- ¼ cup (60ml) liquid smoke (or more depending on your preference)
- 1 recipe gluten free Hawaiian rolls (recipe follows)
- barbeque sauce (homemade or store bought)
- cole slaw (if desired)
Hawaiian Rolls
- 3½ cups (490g) Kim’s gluten free bread flour blend
- 1 cup (200g) granulated sugar
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 2 tbsp (10g) whole psyllium husks (or 1½ tbsp psyllium husk powder)
- 1 tablespoon gluten free dough conditioner (optional)
- 1 teaspoon salt
- 1½ cups (360ml) whole milk
- ¾ cup (1½ sticks or 169g) butter, very soft or melted
- 2 large eggs, at room temperature
- melted butter for brushing (1-2 tbsp)
Instructions
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Put pork in an Instant Pot with apple cider and liquid smoke. Close lid and lock in place. Set to pressure cook for one hour on high*. Allow pressure to release naturally. FOR SLOW COOKER: Place all ingredients in slow cooker and cook on low for 9–10 hours or until fall-apart tender.
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Shred or pull pork with two forks and serve on Hawaiian rolls with barbecue sauce and coleslaw, if desired. Leftovers can be frozen.
Make Hawaiian Rolls
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Blend the dry ingredients in the bowl of a stand mixer using the paddle or dough hook. With the mixer running on low, slowly add the wet ingredients. Once combined, increase speed and beat for 5 minutes. The dough should be smooth, stretchy, and somewhat fluid.
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Remove the mixer attachment and scrape the dough into a rough ball. Cover and place in a warm, draft-free area until doubled in volume (about 2 hours). Chill for at least 4–6 hours or overnight.
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Knead briefly on a well-floured surface into a smooth ball. Divide dough as needed; you can freeze half for later or use the full batch to make two pans of rolls.
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Portion dough into 1.5–2 oz pieces and shape into tight balls. Place into a greased baking dish.
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Cover with plastic wrap and proof in a warm area until nearly doubled. Preheat oven to 350°F toward the end of proofing.
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Brush with melted butter and bake 15–25 minutes or until golden and springy. Brush again with remaining butter after baking.